Happy Thursday Smackers!
I will admit I am not a big pork chop or pork roast fan. I don't know why. I prefer mine all crispy bacon, or sausage or salty smoked ham style. You know the fattening stuff. The lean pork chops that are "the other white meat"? Yeah, just give me my chicken.
Well, I do like pork chops one way. They come out tender and yummy and all apart good.
Here's what you need:
15 -18 Thin boneless pork chops. I usually buy the "family pack" and cook them all. This is very yummy as left overs and ALL my boys, including BDC love it!
Salt n- Pepper to taste
Extra Virgin Olive Oil
2 cans of 98% Fat Free Cream of Mushroom Soup
1 Box of Chicken Stock (you can substitute 4 cups of water but the stock adds so much flavor. I really recommend the stock)
2 cups of rice
I mix the chicken stock and cream of mushroom soup in a bowl. Incorporate well. The 98% fat free soup is creamier and has a runnier consistency than the regular. Use the fat free stuff, it works better for this and you don't need the extra calories anyway. Wash and drain the rice. Add to the bowl with the wet ingredients. Pour into the bottom of the crock pot. Drizzle pork chops with olive oil and salt and pepper them on both sides. Add to the crock pot. Cook on low heat for 6-8 hours.
(This recipe works well in the oven if you don't have a crock pot. Cook at 350 degrees for 1 1/2 hours.)
I usually serve this with baby sweet peas. Straight out of the freezer. In a small pot add two tablespoons of oil. Add one chopped shallot. Cook till tender, about 2 minutes. Pour in the frozen peas. Cover and let warm through.
That's it. Easy PEASY! And this recipe is really a picky crowd pleaser.
So, it's your turn! Share your favorite crock pot dishes! I showed you mine, now you show me yours!